Spaghetti with Small Lake Fish and Anchovy Sauce, an Italian recipe from Gualtiero Marchesi on the Worldwide Gourmet

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Recipes>Spaghetti with Small Lake Fish and Anchovy Sauce

Spaghetti with Small Lake Fish and Anchovy Sauce Recipe

Recipe

Gualtiero Marchesi, L'Albereta, Italie

Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

Chef's Note

The first course features lake fish: spaghetti with a condiment of anchovy sauce and fillets of shad, bleak and other small lake fish.

Ingredients

Ingredients for 4 servings

- 200 g (7 oz.) thin spaghetti

- 4 small lake fish

- shad, bleak, etc.

- 2 tomatoes

- 40 g (1 1/2 oz.) Anchovy fillets in oil

- 50 g (2 oz.) bread

- 2 cloves of garlic

- 4 tbsp. olive oil

- 1 tsp. butter

Method

Peel, seed and dice the tomatoes.
Heat 1 tbsp. olive oil in a small saucepan, briefly fry a clove of garlic, add the tomatoes, season with salt and simmer till cooked.
Mince the anchovies and dissolve them in 2 tbsp. hot oil with a clove of garlic.
Fillet the small lake fish and fry lightly with a little salt in the remaining oil.
Remove the crust from the bread, press it through a sieve and brown lightly in a small pan with the butter.
Cook the spaghetti in plenty of boiling salted water, drain, cool in running water and drain again.
Place the spaghetti in a large earthenware bowl, season with the anchovy sauce and tomato, and mix well.
Divide the spaghetti among individual plates, place the fish fillets on top and garnish with the bread.

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